Page 181 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUSTS

all-purpose flour 2 cups 250 g

sugar ½ cup 100 g
salt 1 teaspoon 6 g

zest and juice of 1 lemon
unsalted butter, very cold,
cut into small pieces ¾ cup 170 g
vegetable shortening,
chilled in the freezer for 5 4 tablespoons 50 g
minutes
eggs 2

vanilla extract 1 teaspoon 5 ml
FOR THE FILLING

dried figs, diced 1 cup 150 g
sugar ¼ cup 50 g

salt pinch
vanilla extract 1 teaspoon 5 ml

FOR THE ASSEMBLY

egg wash (1 egg whisked with 2 tablespoons/30 ml water)
SPECIAL EQUIPMENT
wooden caramel apple 16
sticks

Procedure for the crusts
1

. In the bowl of a food processor, pulse together the flour, sugar, salt,
and lemon zest. Add the butter and shortening and pulse until the
mixture resembles coarse cornmeal. Whisk together the eggs,
lemon juice, and vanilla. Continue pulsing and add the egg mixture.

2
. Turn the dough out onto a lightly floured work surface and work it
gently with your hands, pressing it into a loose disk while
incorporating any dry, floury spots into the dough. Cover the dough
with plastic wrap and chill it overnight.